mom, blogger, but not a mom blogger

Homemade Gingersnaps

I know, I know. When was the last time I posted a recipe?! This blog used to be all about recipes – but suddenly it’s become about eating, weekends, relaxing, being a mom and running. In all honesty, I haven’t had much time to bake lately. And when I do find time to bake, finding time to write down the recipe is waaaay last on my list.

BUT when I made these gingersnaps, I knew I had to share them. They were easy and so perfect to make now – right before the holidays – and any time of year! They’re quick to make, make enough to share (mine made about 33) and the best part – they taste great! I’d never tried to make gingersnaps before because I know I can always buy them if I want; but I highly recommend you make these. I’m so excited to bake them again and try different add-ins next time – candied ginger, dried cranberries, etc.

Homemade Gingersnaps

Here’s what you need:

3/4 cup shortening

1 cup granulated sugar, plus 3 Tablespoons for rolling

1 egg

2 Tablespoons molasses

2 Tablespoons honey

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. salt

Here’s what you do:

Preheat the oven to 350 degrees and grease a baking sheet. (Or use a nonstick surface, I like to use my silat and they don’t need greasing)

In a small bowl, combine flour, baking soda, ginger, cinnamon and salt. Set aside.

In a large bowl, cream shortening and 1 c. sugar. Add in egg, molasses and honey and continue to mix until combined.